Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-11-16
HOUSETVEFEEY MATT Frs.
WHITE SAUCE.

WHITE SAUCE.
Put into saucepan q quarter OF a
pound of butter, and mix it with a.
spoonful Of flour, add B. glass of wa
ter, set it on the fire, and keep STIR
ring; when it boils take it Off, set it
aside and salt it. If your sauce be
too thick, add q little water; if too
thin, a piece of butter, and turn it
afresh.
sCALLOP MEAT.
Take cracker crumbs, macaroni,
cold meat, the gravy of the meat, or
soup stock. Boil the macaroni until
soft, put a little cold water on it to
prevent it sticking together, cut the
meat IN small pieces, cover the bot
tom of g. deep dish with the crumbs,
then layer of meat, g. little salt and
pepper, layer of macaroni, crumbs,
meat, etc., with the crumbs last, and
over all pour the gravy. Bake one
half hour.
COOKIES.
One cup of butter, two cups sugar,
four eggs, four cups flour, three table
spoOnfuls milk, three teaspoonfuls
baking powder; rub the -four and but
ter thoroughly together, cream the
butter and sugar, beat the egg sepa-
rately, add to the above, with little
nutmeg and cinnamon, or any sea-
soning preferred; slit in the -four and
baking powder, and add enough -four
to mould and roll out.
sTEWED VEAL.
Cut the meat in pieces, wash them
clean, and put them into the stew
pot, add three pints of water, put in
one onion. some pepper and salt, let
it stew one hour, then add sliced po-
tatoes, and make q crust of sour
milk Or cream tartar; put in and stew
till the potatoes are done, about half
an hour; the crust may be made into
biscuits.
PEACH PIE.
Line deep pie plate with good, but
not rich paste. Fill with pared
peaches, stoned and cut in halves.
Sweeten well, and if the peaches are
not soft add a little water. Cover
with rich paste and bake. This is g.
delicious pie if eaten on the day it is
baked.
MOCK MINCE MEAT.
One and one-half cups powdered
crackers, one cup each molasses,
chopped raisins and vinegar, two
cups sugar, one-half cup warm water,
same Of melted butter, one cup cur
rants if desired, one teaspoon each of
cloves, cinnamon or nutmeg.
BREAD FRTTERs.
Cut thin, round slices of bread, but
ter them very lightly, spread with
jam and stick together in pairs. Fry
in boiling lard, after dipping in bat
ter of one egg, one pint of milk, q
pinch of salt and -four enough to
make g. pancake batter.
ROASTED QUAILs.
Pluck, draw and SINCE them; wrap
them in vine leaves and slices or ba-
con, wrap in buttered paper; if the
paper burns put on more, roast them
until well Drowned, and serve them on
pieces of toasted bread.
WILD GRAPE JELLY.
Boil and strain the grapes; to one
pint of juice allow hree-fourths of g.
hound or sugar, boil the juice twenty
minutes, heat the sugar and add the
juice. boil five minutes and put IN
tumblers.
FRIED CHICKEN.
Cut up the chicken and salt and dip
in flour; have g. dripping pan with
plenty of boiling lard into which lay
the chicken; put in 8 well-heated
oven; fry brown on both sides.
sTEwED POTATOES.
Pare and cut into lengthWise strips,
cover with boiling water, and stew
twenty minutes. Turn off nearly all
the water, put in q cupful cold milk
with salt.
RAW TOMATOES.
Skin the tomatoes by putting them
in scalding water for g. minute, allow
to cool, cut into slices and squeeze g.
good lemon over them.
FRIED CAKES.
Two eggs, two cups of sugar, six ia
Of melted lard, three Ia
blespoonfuls OF baking powder, one
and a half cups of milk.